Last November, my foodie pen pal introduced me to Chinese five spice and suggested I use it in some of my fall time recipes instead of pumpkin pie spice blend. The five spice really does take it up a notch. If you didn’t know, the Chinese five-spice blend is cinnamon, star anise, white pepper, cloves, and fennel. It’s primarily used in Chinese cooking but is found in other cuisines.
With fall around the corner and the pumpkin spice latte already at Starbucks, it’s time to start my favorite flavor season. I love fall flavors! Apples, cranberries, and pumpkins, oh my goodness, deliciousness. Cinnamon is my favorite spice. So if asked, my favorite seasons are the transition seasons – fall for its bold flavors and spring for its beauty.
I got some apples from one of our local produce stands, so I made myself an apple crisp. Since the boys do not eat apple crisps, I decided to make my own. Instead of using cinnamon, I used the Chinese Five Spice.
Individual Five Spice Apple Crisp
Stars of the recipe:
- 2 c. glass dish
- 1 med. Apple seeded and diced (peeled if you want to)
- 2 tsp. Chinese Five Spice (1 tsp. and 1 tsp.)
- 1 Tbsp. brown sugar
- 1/4 c. quick cooking oats
- 1/2 Tbsp. butter, cut into fourths or halves
- Optional: 2 Tbsp. Pecan or walnuts for topping
- Spray your glass dish with cooking spray.
- Add the apples to the dish. Sprinkle the apples with 1 tsp, of Chinese five spice.
- In another dish, mix the oats, brown sugar, and the other tsp. of Chinese five spice.
- Evenly distribute the oat mixture over the apples.
- If you are using nuts on top, sprinkle those on top of the oat mixture.
- Place the pats of butter over the oat mixture.
- Microwave for 2.5 to 3 minutes. Be careful, it will be hot.
- Top with ice cream or whipped cream if desired.